Sheet Pan Maple Mustard Chicken
Prep Time 15 min
Total Time 30 min
Meal Type Lunch, Dinner
2 Tbs fresh oregano, chopped (or 1 teaspoon dried)
2 Tbs Dijon mustard
2 Tbs maple syrup
1 1/2 lb chicken breasts, skinless
4 cup butternut squash, peeled and cubed (about 1 pound)
1 sweet onion, chopped small
8 oz Brussels sprouts, trimmed and halved (about 2 cups)
2 Tbs olive oil
salt, to taste
pepper, to taste
Preheat oven to 425°F. Place a large rimmed baking sheet in the oven (leave pan in the oven as it preheats).
Combine oregano, mustard, and syrup in a small bowl.
Cube squash, chop the onion, trim and halve Brussels sprouts.
Brush 1/2 mustard-maple syrup mixture evenly over chicken breasts.
Toss squash, onion, and spouts with remaining dressing in a small bowl.
Remove hot pan from oven and line with parchment paper. Add chicken to the pan and spread vegetables around the chicken in an even layer.
Bake at 425°F for 20-30 minutes or until chicken is done (until internal temperature of the chicken reaches 165° F) and vegetables are tender.